Georgia Restaurants

When it comes to the joys of summertime eating, you expect the usual suspects—berries, tomatoes, corn at its peak. You don't really think of tripe, but at Abattoir, Atlanta's newest Anne Quatrano production, the often overstewed offal takes a decidedly featherweight turn. It's braised, sliced thin, and teamed with a chunk of crisp-tender pork belly, fresh romano beans, and tomatoes in a light broth. Texturally, this tripe is similar to oyster mushrooms, with just a wee bit more meaty spring, and represents Quatrano's "snout to tail" philosophy in her new enterprise. The opening menu features a good range of cured meats, bistro favorites (frites with mayo; leeks vinaigrette), pickled specialties served in jars (lamb rillettes; spicy cabbage; shrimp and onions), and a fried pie stuffed with summer berries and cooled with buttermilk ice cream. Abattoir's mod/retro atmosphere fits well in the adapted space—a former meat-packing plant in the city's Westside neighborhood.—Pableaux Johnson, first published on Gourmet.com

Bacchanalia is often called the Chez Panisse of the South, and it's easy to see why: Bay Area–trained chefs Clifford Harrison and Anne Quatrano follow the legendary restaurant's lead, emphasizing simple presentation and fresh, seasonal ingredients. This no-fuss philosophy extends to the renovated warehouse space, which is comfortable and pretty but not distracting. The four-course prix fixe menu changes regularly, but highlights include crab fritter with Thai pepper essence, quail with wild mushrooms, and mouthwatering madeleines that will inspire you to take another crack at Proust. Downstairs, newer and more formal Quinones is also informed by California nouvelle cuisine, with stronger regional undertones, such as trout with local butter beans and tupelo honey. The elegant Southern Gothic dining room is perfect for important client meetings and romantic rendezvous alike. On the more casual end of the spectrum, another Bacchanalia relative, Floataway Café, offers the same focus on flavor without the multi-course commitment.

The à la carte cousin to Bacchanalia, Floataway is a more affordable take on Harrison and Quatrano's signature fare. Local, organic ingredients play a big role in this kitchen, and the restaurant's quotidian salads, pizzas, and pastas are just as satisfying as Bacchanalia's special-occasion dishes, though more casual. The Italian-accented menu changes daily, but look for two long-standing favorites: piccolo fritto (crispy shrimp, oysters, and green tomatoes with basil aioli) and Medjool dates with Parmesan. Most dishes are priced under $20, making Floataway Café the best gourmet bargain in the city. (Tip: This restaurant is tucked inside a labyrinthine industrial park and can be quite difficult to find; get detailed driving instructions from your hotel concierge.)

Dining critics have called Shaun Doty's Inman Park dining menu everything from "contemporary Southern" to "a work of quiet beauty." Doty has worked with the world's best (including Michelin-recognized chef Guenter Seeger), but his menu has a gentility that keeps both food snobs and neighborhood diners coming back for second helpings. The daily menu features local ingredients and regional quirks (grilled free-range chicken might be paired with grits, homemade pork bangers, and smoked-ham turnip greens; a fried sweet potato pie served à la mode with chestnut honey triggered our sweet tooth). After a drink at the stone slab bar, pick a perch at the 14-seat communal table adjacent to the open kitchen or opt for something more private either on the patio or at one of the banquette tables circling the dining room.Tiffany J. Davis

Open Wednesdays and Thursdays 5 to 10 pm, Fridays and Saturdays 5 to 11 pm, and Sundays 11 am to 2 pm and 5 to 9 pm.

The name conjures up an image of the Rolling Stones' iconic tongue, which is fitting since this restaurant, located in a renovated telephone warehouse, has the mood, energy, and style of a nightclub. The vast space is filled with multiple bars, dining tables, and open kitchen layouts and attracts the city's pretty young things in droves for drinks, dinner, and people watching. As for the menu, the restaurant's so-called "fiery American cuisine" hits as often as it misses. Diners can make a happy meal out of tasty appetizers like the stack of fried green tomatoes and the tuna tartare, and sip homemade vodka infusions. Unfortunately, roasted meats from the much-hyped rotisserie fail to make an impression, as do the desserts.

Top Chef devotees know Kevin Gillespie as a fan favorite and Season 6 runner-up with a knack for turning Southern proteins haute. But before Gillespie gained his national reputation, many Atlantans weren't clamoring for a table at his Cheshire Bridge dining room. All that's changed now, and you'd be wise to book dinner plans a few weeks in advance. Check the continuously updated Web site to clue yourself in on the ever-changing seasonal menu. Dinner entrées might include pork loin with Southern-style creamed corn and grilled local quail with Vidalia onion purée; for dessert, tarragon-infused cantaloupe "sashimi" with candied ginger and pineapple-avocado flan with a white grapefruit confit may be among the choices. The staff and bartenders remain as inviting as ever.Tiffany J. Davis

Open Tuesdays through Thursdays 5:30 to 10 pm, Fridays and Saturdays 5:30 to 11 pm.